Friday, February 15, 2013

Slow Cooker Cashew Chicken & Saffron Rice

I'm sure most of you have seen this recipe on Pinterest.  I've actually seen it recreated on several blogs.  I've been meaning to make it forever and am excited to finally be trying it.  The original recipe is from 365 Days of Slow Cooking.  I have altered it slightly below.

While I was looking up Arti's recipe for Basmati rice, I saw Sunny Anderson's Saffron Basmati rice recipe on Food Network.  I decided to try it for something new. 

The case:
Slow Cooker Cashew Chicken
  • 4 boneless skinless chicken breasts
  • 1/4 cup all purpose flour
  • 1/2 tsp black pepper
  • 1 Tbsp canola oil
  • 1/2 cup soy sauce
  • 4 Tbsp rice wine vinegar
  • 4 Tbsp ketchup
  • 2 Tbsp brown sugar
  • 2 garlic clove, minced
  • 1 tsp grated fresh ginger
  • 1/2 tsp red pepper flakes
  • 3/4 cup cashews
  1. Combine flour and pepper in resealable food storage bag. Add chicken. Shake to coat with flour mixture.
  2. Heat oil in skillet over medium-high heat. Brown chicken about 2 minutes on each side. Place chicken in slow cooker.
  3. Combine soy sauce, vinegar, ketchup, sugar, garlic, ginger, and pepper flakes in small bowl; pour over chicken. 
  4. Cook on LOW for 3 to 4 hours. Add cashews and stir.  Serve over rice. Makes 4-6 servings.
Saffron Basmati Rice
  • 2 cups basmati rice
  • 1 tablespoon olive oil 
  • 1 clove garlic, smashed
  • 3 to 4 threads saffron
  • Pinch of cayenne pepper
  • 3 to 3 1/2 cups chicken stock
  • 1 teaspoon lemon zest
  • Salt and freshly ground black pepper
  1. Rinse the rice in a colander under cold water until it runs clear, picking out any little pieces of grit or debris. Shake off the excess water. 
  2. Heat a pot over medium heat, and then add the rice, oil, garlic, saffron and cayenne pepper. Stir and toast the rice until the cayenne and saffron are fragrant, about 4 minutes. 
  3. Shake the pot to level out the rice, and then add the chicken stock to fill about 1/2-inch over the rice. Bring to a boil, and then lower to a simmer and cover to cook for 15 minutes. 
  4. Remove from the heat and let the rice stand another 5 minutes, covered. Fluff with a fork. Stir in the lemon zest, season with salt and pepper and serve.
Sorry for the quality of the picture.  I left my camera at my parent's and had to take thus using my IPad.

The ruling:
This is a great alternative to getting Asian takeout.  I really liked it.  The cashews make the dish for me!  I loved the texture of the chicken.  Coating the chicken in flour and cooking it slightly in the skillet gave it an authentic fried Asian chicken consistency.   The rice put this dish over the top. Not only did we enjoy the flavors from each dish individually, but they melded perfectly together. 
Rating: 4 Stars
Make again? Absolutely!

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